Blueberry Banana Muffins

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140 calories of pure yumminess. Make these....it's an order!!

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings

Calories 188

Author Kim

Ingredients

1 cup whole spelt flour
1/2 cup whole wheat pastry flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup pure raw honey local if possible
1/4 cup coconut oil other oils will work
1/4 cup unsweetened applesauce
1 cup mashed ripe banana I used 1 large and 1 small banana
1/2 cup blueberries fresh or frozen

Instructions

Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a medium bowl. (except blueberries)
Fold wet ingredients (except blueberries) into dry ingredients. Don't overmix.
Gently stir blueberries into the batter.
Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.

Notes

These muffins will knock your socks off and they’re even better the next day. I stored them in a container in my fridge and then heated them up for 20 seconds in the microwave….a perfect after dinner treat with my coffee. They don’t taste overly bananay {yes, that’s a word}, but have a wonderful sweetness from the ripe bananas and honey. You can definitely taste the honey in these. They should actually be called Blueberry Banana {Honey} Muffins!

Nutrition